Aussies crave for spicy food in COVID lockdown

By Dr T. Selva

Indian curry chicken rice and spicy fried noodles are being craved by Australians in the COVID-19 lockdown in New South Wales.

The prolonged movement control restrictions and winter make them yearn for peppery dishes, said Malaysian-born chef Charles Maheswaran.

He has been dishing out various takeaway cuisines – chicken curry, curry chicken laksa, Hainanese chicken rice and fried prawn noodles from his restaurant at Victoria Hotel in Young Street, Annandale.

“Since dine-in is restricted now, I started dinner deliveries, and the response for Indian and Malaysian gastronomies, in particular, has been irresistible.

“I had an Australian man ordering ten packs of chicken curry noodles today,” he said, adding that he has decided to open for lunch takeaways.

“Some people are having cabin fever after staying indoors for a long time and are hungry for spicy food to fight the fatigue,” he said.  

Known as the handlebar moustache chef to his patrons because of his unique facial hair, Maheswaran has been operating his restaurant for over 15 years in Annandale.

“All my Malaysian and Indian dishes are authentic, and I prepare the spicy paste and curries to make sure they are intense, flavourful and taste original.

“The ingredients like pandan leaf, lemongrass, shrimp paste and curry powder are imported and sourced locally, and instant stuff is disallowed in my kitchen,” he said.

Maheswaran from Port Klang has his outlet called Charles Bistro at the Victoria Hotel under the prominent Thomas Hotels Group.

Contrary to what people say about foreigners avoiding hot food, he said he has customers requesting extra sambal and chilli on their plates.

“Most Aussies are adventurous when it comes to different types of Asian food and are willing to try them out”.

He said he was glad his takeaways orders for his signature Malaysian dishes are becoming popular because it has been trying times for the food business.

“I had another restaurant at the Croydon Sports Club in Sydney and had to give it up last month due to the intermittent lockdowns caused by the pandemic.

“Over here, the hotel management has been compassionate and have waived my rental since dine-ins are prohibited,” said Maheswaran.

He hoped Malaysians and Indians residing in Sydney and yearning for home culinary delights would check out his place.